Chicago Style Stuffed Pizza
Recipe information
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Cooking:
1 hour
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Servings per container:
5
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Source:

Ingredients for - Chicago Style Stuffed Pizza

1. White sugar - 2 teaspoons
2. Warm water (110 degrees F/45 degrees C) - 1 cup
3. Active dry yeast - 1 teaspoon
4. Unbleached all-purpose flour, divided - 3 cups
5. Warm water (110 degrees F/45 degrees C) - ½ cup
6. Yellow cornmeal - ½ cup
7. Salt - 1 ½ teaspoons
8. Olive oil - 2 tablespoons
9. Spicy Italian sausage - browned, drained and crumbled - ¼ pound
10. Shredded mozzarella cheese - 9 ounces
11. Grated Parmesan cheese - ¼ cup
12. Diced pepperoni - ⅓ cup
13. Chopped onion - ¼ cup
14. Chopped green bell pepper - ⅛ cup
15. Dried oregano - 1 teaspoon
16. Garlic, sliced - 3 cloves
17. Tomato sauce - ½ cup

How to cook deliciously - Chicago Style Stuffed Pizza

1. Stage

To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.

2. Stage

Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.

3. Stage

Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.

4. Stage

Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.

5. Stage

Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.